Chocolate Oreo Cake

Slices of three layer chocolate cake with oreo buttercream frosting on natural parchment paper.

5 from 2 votes

This simple and oh-so-moist, homemade chocolate cake with Oreo buttercream frosting is perfect for birthdays, dinner parties, or a family get-together!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Jennifer

Equipment

3 6-inch x 3-inch Round Cake Pan

Ingredients

Chocolate Cake

2 cup All-Purpose Flour
2 tsp Baking Soda
1 tsp Baking Powder
3/4 cup Unsweetened Cocoa Powder
1 cup Vegetable Oil
2 cup Granulated Sugar
4 Large Eggs room temperature
1 cup Whole Milk or buttermilk
2 tsp Vanilla Extract
1 cup Boiling Water
2 tsp Espresso Powder or instant coffee, gets added to the boiling water

Oreo Buttercream Frosting

20 Oreo Sandwich Cookies plus any extra for decoration
2 cup Unsalted Butter room temperature and quartered
2 tsp Vanilla Extract
1/4 tsp Salt
3 3/4 cup Sifted Powdered Sugar
1/4 cup Heavy Whipping Cream

US Customary - Metric

Instructions

Chocolate Cake

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Spray the inside of 3, 6 inch cake pans with a flour-based baking spray. Line with a 6 inch parchment paper circle and lightly respray the tops. Optionally. you can also add baking strips to your cake pans. Set to the side.
In a medium-size mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and unsweetened cocoa powder. Set to the side.
2 cup All-Purpose Flour, 2 tsp Baking Soda, 1 tsp Baking Powder, 3/4 cup Unsweetened Cocoa Powder
Using your hand mixer or stand mixer fitted with a paddle attachment mix together the vegetable oil, granulated sugar, eggs, whole milk, and vanilla extract on medium speed until well blended.
1 cup Vegetable Oil, 2 cup Granulated Sugar, 4 Large Eggs, 1 cup Whole Milk , 2 tsp Vanilla Extract
Boil the water in a heat proof glass bowl, then stir in the espresso powder (or instant coffee). Then pour the whole thing into the cake batter and mix until combined.
1 cup Boiling Water, 2 tsp Espresso Powder
Switching the mixer speed to low, gradually add in the whisked dry mixture until just combined. Be careful not to over mix the batter.
Evenly pour the chocolate cake batter into each prepared 6 inch cake pan and bake at 350ºF for 40-45 minutes or until an inserted toothpick comes out clean.
Allow the chocolate cake layers to cool for approximately 10 minutes before inverting them onto a wire cooling rack. The chocolate cake layers should be cooled completely before frosting with the Oreo buttercream frosting.
If not frosting the cake the same day, chocolate cake layers can be double wrapped tightly in plastic and kept in the fridge for 2-3 days before frosting. If planning to freeze double wrap them tightly and place in a freezer bag. Cakes can remain in the freezer for up to a month. When ready, take the cakes out of the freezer 15-20 minutes before frosting.

Oreo Buttercream Frosting

With a food processor, pulverize the Oreos (the whole cookie) until they are these fine little crumbs. Set aside.
20 Oreo Sandwich Cookies
Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy. Add in the vanilla extract and salt. Scrape down the bowl as needed.
2 cup Unsalted Butter, 2 tsp Vanilla Extract, 1/4 tsp Salt
Switch the mixer speed to low, then gradually add the powdered sugar and heavy whipping cream until well blended.
3 3/4 cup Sifted Powdered Sugar, 1/4 cup Heavy Whipping Cream
Add in the Oreo crumbs, setting aside any you wish to use for decorating the top of the cake with. Mix until blended. Scrape down the sides of the bowl one more time, then switch the mixer speed back to medium-high and beat the frosting until it's super light and fluffy (about 5-6 minutes). Use frosting immediately or you can refrigerate up to 3 days in a tightly sealed container.

Video

Notes

Espresso powder or instant coffee is optional. You'll still need the boiling water.
Prep and cooking times noted are for the chocolate cake only. Prep time for making the Oreo buttercream frosting will take roughly 15-20 minutes. Frosting and cake decorating time will vary based on your level of experience.
For the 6-inch parchment paper circles, you can simply trace the bottom of the cake and cut them out, keep the paper insert that came with your cake pans and use that to trace with or purchase precut parchment circles.
Using baking strips is optional, but they do help produce a flat-top cake. If you do end up with domed cake tops, simply cut them off using a serrated knife. Save the scraps to snack on.
For the frosting, if you only have salted butter on hand, just omit the salt from the remaining list of ingredients.
You can store cooled, unfrosted cake layers, double-wrapped in plastic wrap, in the refrigerator or at room temperature for up to 2 days. If freezing, double-wrap in plastic wrap, then wrap with a layer of aluminum foil, and place in a well-sealed container.
For the frosting, if you're not using it immediately, you can refrigerate it up to 3 days in a tightly sealed container. Bring it to room temperature, then blend together on low speed to rewhip.
Frosted chocolate Oreo cake slices can be kept frozen for up to 3 months if double-wrapped in plastic wrap, then wrapped with a layer of aluminum foil, and placed in a well-sealed freezer bag or container.

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